Chipotle Chile Slaw
3 chipotle chilies
1 garlic clove
1 cup mayonnaise
1 salt and black pepper
1 few drops lemon juice
1/2 cabbage, coarsely shredded
If using dried chipotles, rehydrate by soaking in hot water until softened.
Using a mortar and pestle or food processor, mash or puree chilies with garlic
clove. Blend into mayonnaise.
Stir mixture into shredded cabbage, seasoning to taste with
salt, pepper, and a few drops of lemon juice if desired. Refrigerate until ready